Green posole from Eats Well with Others by Madhur Jaffrey and Joanne Bruno

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on September 23, 2025

    Basically took this recipe as written and riffed on it. I didn't use canned hominy,rather cooked a 1/2 cup Rancho Gordo dried hominy, that had soaked overnight, in fresh water with a bay leaf, part of an onion and 2 garlic cloves until tender. Had some Rancho Gordo Buckeye beans I wanted to use up,so soaked and cooked them the same way as the hominy in a separate pot. Didn't roast the poblanos, just chopped them and sautéed with the chopped tomatillos, scallions, jalapeños and leeks after sizzling the garlic. Added a tablespoon of Rancho Gordo Mexican oregano along with the cumin and salt. Used 1/2 cup of the bean cooking liquid for the broth. Sautéed all the veggies longer than the recipe indicates until they were tender, then added the drained hominy and beans along with chopped Italian parsley (allergic to cilantro) and simmered 30 minutes to blend the flavors. Turned out really delicious.

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